Only a handful of ingredients are needed to make the lushest basil pesto you’ll ever taste. It only takes 5 minutes to make, so you have no excuse not to ditch the store-bought stuff.
Boy oh boy, have I got a treat for you today. It’s going to rock your world. It’s going to make re-evaluate everything. Okay, maybe not everything. But it might change your life. Today I’m going to show you how to make your own basil pesto. From scratch!
Once you’ve made your own pesto, you’ll never go back to the stuff from a jar. The jarred stuff is just so bleh compared to the mix of freshly blended basil, pine nuts and parmesan cheese. Your mouth will be watering at the first thought of homemade pesto and your brain will forgive you for not bringing it into your life sooner when it gets a taste of the stuff.
I’m going to tell it to you straight: I’ve never been a big pesto fan. I like it enough, but pesto-flavoured anything wouldn’t be the first thing I’d order from a menu. It probably wouldn’t even be one of the top 5 things I’d order. I’ve just always been a bit ‘meh’ about it. But I’ve only ever eaten the stuff from a jar.
So I wanted to give pesto a chance to knock my apathetic socks right off by putting it to the ultimate test. Everybody is always going on about how homemade is better than store-bought. And they are pretty much always right. I felt I couldn’t dismiss poor old pesto so quickly without giving the homemade stuff a go. And do you know what? It’s good. So damn good in fact, that I might go make me some more right now! Stay tuned for a new recipe containing this luscious basil pesto very soon.
Homemade Basil Pesto
Prep Time: 5 minutes
Cooking Time: –
1 cup firmly packed fresh basil leaves
¼ cup pine nuts
1 clove garlic, crushed
¼ cup extra virgin olive oil
¼ cup finely grated parmesan cheese
Salt and pepper, to taste
- Add basil, pine nuts and garlic to the bowl of a food processor (use a small bowl attachment if possible). Process for about a minute, until ingredients have come together. With the processor still running, slowly pour the olive oil through the chute. Leave running for another minute or so, then switch power off when mixture has come together fully.
- Spoon mixture into a small bowl and stir in grated parmesan cheese, salt and pepper. Serve mixed with pasta, in a salad or dip some crackers or veggies in it. The world is your oyster! If not using immediately, store in an airtight jar with a splash of olive oil on top to keep it from drying out. Keep refrigerated and shake well or stir before using.
NOTE: Recipe can be easily doubled as needed.